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Easy Roasted Garlic Soup

A creamy, comforting soup featuring the delicious aroma of roasted garlic and potatoes, perfect for any dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 medium medium waxy potatoes about 1 kg, peeled and diced
  • 2 pieces shallots peeled and halved
  • 5 heads garlic cut the tops off
  • to taste olive oil for drizzling
  • to taste salt
  • to taste pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 cups chicken or vegetable broth (or more to desired consistency)
  • 1 cup heavy cream /double cream
Toppings
  • to taste crispy bacon or pancetta crumbled
  • to taste grated/shredded mild cheddar cheese
  • to taste chopped parsley/dill/chives
  • 1 piece fresh baguette for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet lined with parchment paper, place the diced potatoes, halved shallots, and garlic heads.
  3. Drizzle generously with olive oil, then sprinkle with salt, pepper, thyme, and rosemary.
  4. Roast in the oven for 30 minutes.
  5. Remove from the oven, cover with kitchen foil, and return for 15-25 minutes until the potatoes are tender and the garlic cloves are soft and golden.
  6. Transfer the roasted veggies into a large pot, and squeeze the garlic cloves out of their skins.
Cooking
  1. Add the broth and heavy cream to the pot.
  2. Blend with a hand blender until smooth and creamy.
  3. Taste and adjust with more salt and pepper if needed.
  4. Warm it gently over medium heat.
  5. Ladle the soup into bowls and garnish with a drizzle of olive oil, crispy bacon, cheddar cheese, and chopped herbs.

Notes

This soup keeps well in the fridge for about 3-4 days. You can freeze it for up to three months in an airtight container. Pro tip: Don't skip toasting the garlic—it makes all the difference in flavor!